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Nutrition Facts
Serving Size 1 (106g) Recipe makes 4 servings The following items or measurements are not included below: lamb necks lamb stock cube cinnamon bark
Calories 0
Calories from Fat 0		(0%)
Amount Per Serving		%DV
	Total Fat 0.0g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg		0%
Total Carbohydrate 0.0g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 0.0g		0%
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Cinnalamb

Recipe #293538 | 6¼ hours | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Veeliscious!
Mar 21, 2008

A simple, slow cooked, one pot dish with very few ingredients but delicious flavour. Created when I had little in the cupboards and using my favourite meat and favourite spice. I use cinnamon bark (not the curled sticks) which you can normally buy quite cheaply in packets from the Asian shops rather than powder as it gives a more natural flavour. I've not tried it with red wine yet but I bet a good slug of a nice spicy red would go well in it too! Goes really nicely with roasted or mashed sweet potato.

SERVES 4 (change servings and units)

Ingredients

2 lbs lamb necks or lamb shanks
2 large onions, sliced
2 carrots, sliced
1-2 whole garlic cloves (gently bashed)
1 lamb stock cube
1 piece cinnamon bark
salt & pepper

Directions

1
Brown off the lamb in a little olive oil and put in the slow cooker/crock pot.
2
Gently fry the onion until soft, add to pot.
3
At the same time, parboil the carrots and add both carrots and water to the pot.
4
Add the seasonings and stock cube, and top up with water to just cover the ingredients.
5
Cook on slow (or low oven heat if casserole) for at least 5 hours.